Breadcrumbs
| Fake Goat curry
| Vegetable Bangalore Phall
| Goan Tofu Curry
| Quorn Bangalore Phall
| Tomato and Chilli soup
| Tofu Jalfrezi
| Curry Powder
| Cauliflower Sweet Potato Mushroom Curry
|
Cauliflower Sweet Potato Mushroom Curry
Warm-spiced and totally comforting, this Curry recipe is rich with flavors of cumin, tomato, coconut, and chock full of delicious veggies.
Serves 4 (Estimated) Rating 4/5

Prep Time 20 Minutes Cooking Time 20 Minutes

Ingredients |
1 Tablespoon Cumin Seeds |
1 Tablespoon Brown Mustard Seeds |
1 Tablespoon Vegetable Oil |
1 Tablespoon Ginger, finely chopped |
1 Serrano Chili Pepper, finely chopped |
1 Medium Onion, chopped |
4 Button Mushrooms, sliced |
400 Gram Tomatoes, diced |
300 Gram Sweet Potato, diced |
300 Gram Cauliflower, cut into florets |
500 Gram Coconut Milk |
1 Teaspoon Turmeric |
½ Teaspoon Sea Salt |
½ Teaspoon Black Pepper |
1 Teaspoon Lemon Juice |
50 Gram Cilantro, chopped |
Method |
In a deep skillet, over medium heat, combine the cumin seeds, mustard seeds, and oil. |
Heat until the mustard seeds begin to pop and cumin sizzles. |
Add the ginger, chile, and onion and sauté for 2-3 minutes, until the onion begins to soften and brown. |
Add mushrooms and sauté until they begin to soften and release their juices. |
Add tomatoes and cover, let cook until tomatoes begin to break down, 3-4 minutes. |
On medium low heat, add sweet potato, cauliflower, coconut milk, and turmeric and stir well to combine. |
Cover pan and let cook undisturbed for 5-10 minutes until sweet potato and cauliflower are tender. |
Season with salt, pepper, lemon juice, and cilantro and stir well. |